Use this basic stove top popcorn recipe Olive Oil + Sea Salt Homemade Popcorn
Pour a thin layer of olive oil on the bottom of a large pot. Add a single layer of popcorn kernels. You want them to be very crowded but not more than one layer thick. Heat at medium heat with the lid on until popping begins. Then turn down the heat slightly and shake every 30 seconds or so. Start shaking a bit more when the popping starts subsiding. Remove from heat when the popping slows to one pop every 2 seconds or so. Pour into a large bowl and salt with sea salt generously. You don’t need any additional butter/oil. I promise it’s delicious as is!
Salted Caramel Popcorn:
1 batch of basic stovetop popcorn
1 stick of butter
1 cup of brown sugar
1/4 cup of corn syrup
1 t of salt
1/4 t of baking soda
1/4 t of vanilla extract
Make one batch of basic popcorn and set aside in a large mixing bowl. In a small pot melt the butter and then add the brown sugar and corn syrup. Stir until mixed and then let it sit, untouched for about 5 minutes, until it start to turn an auburn color. Then remove from heat and add vanilla, salt and baking soda. Let cool for a couple minutes and then pour over the popcorn. Mix thoroughly. Not every kernel needs to be coated (see below). Spread onto a baking sheet and bake for about 30 minutes at 275 degrees, flipping occasionally. Let cool completely on waxed paper.
Enjoy!
Recipe care of "Say Yes to Hoboken"
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